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Wash beetroots, peel and chop finely. Heat olive oil in a pan and
fry the beetroot with thyme until al dente, about 10 minutes. Season
with salt and pepper.
Bring salted water to the boil and simmer gnocchi until they float on
the top. Drain and let evaporate.
Add gnocchi to the pan and crumble feta cheese over. Add butter and fry
one minute with stirring.
Serve sprinkled with horseradish. |
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